Citrus Tomato Marmalade Recipes

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TOMATO LEMON MARMALADE



Tomato Lemon Marmalade image

This is a marmalade I make for our church bazaar every fall. It always sells out in no time at all.-Mrs. Helen Witt, Minneapolis, Minnesota

Provided by Taste of Home

Time 1h25m

Yield 9 half-pints.

Number Of Ingredients 6

5 medium ripe tomatoes
4 cups chopped peeled tart apples (about 4 large)
2 medium lemons, seeded and finely chopped
6 cups sugar
2-1/4 teaspoons ground ginger
8 whole cloves

Steps:

  • Peel, quarter and chop the tomatoes; place in a colander to drain. Transfer to a Dutch oven; add apples and lemons. Cook and stir over medium heat for 15 minutes. Add sugar and ginger. Tie cloves in a cheesecloth bag; add to the pot. Bring to a boil, stirring occasionally, and cook until sugar has dissolved. Reduce heat; simmer for 40 minutes, stirring frequently., Remove spice bag. Carefully ladle hot mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 1g fiber), Protein 0 protein.

TOMATO ORANGE MARMALADE



Tomato Orange Marmalade image

Categories     Condiment/Spread     Citrus     Tomato     Lemon     Orange     Summer     Gourmet

Yield Makes 3 (1/2-pint) jars

Number Of Ingredients 7

3 pounds ripe beefsteak tomatoes, peeled and chopped, reserving any juices
3 cups sugar
2 juice oranges, quartered, seeded, and sliced crosswise 1/8 inch thick
1 lemon, quartered, seeded, and sliced crosswise 1/8 inch thick
1/8 teaspoon salt
Special Equipment
3 (1/2-pint) canning jars (optional) with lids and screw bands; a wide 5- to 6-quart heavy pot (at least 9 1/2 inches in diameter)

Steps:

  • If desired, sterilize jars , lids, and screw bands.
  • Chill 2 small plates (for testing marmalade).
  • Cook all ingredients, including reserved juices from tomatoes, in pot over moderate heat, stirring frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring frequently as marmalade thickens (to prevent scorching) and adjusting heat as needed, until marmalade tests done, 50 minutes to 1 1/4 hours. Begin testing for doneness after 50 minutes: Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run (if necessary, remove pot of marmalade from heat while testing).
  • If not processing, cool marmalade, uncovered, then chill in an airtight container (preferably glass).
  • If processing, drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle marmalade into jars, leaving 1/4 inch of space at top. Run a thin knife between marmalade and jar to eliminate air bubbles.
  • Seal, process, and store filled jars (and boil marmalade in jars 10 minutes).
  • Let marmalade stand in jars at least 1 day for flavors to develop.

CITRUS TOMATO MARMALADE



Citrus Tomato Marmalade image

Make and share this Citrus Tomato Marmalade recipe from Food.com.

Provided by Dancer

Categories     Spreads

Time 1h20m

Yield 9 half pints

Number Of Ingredients 7

3 quarts peeled ripe tomatoes (about 5 1/2 lbs.)
3 oranges
2 lemons
4 cinnamon sticks
1 tablespoon whole cloves
6 cups sugar
1 teaspoon salt

Steps:

  • Cut tomatoes into small pieces, drain.
  • Slice oranges and lemons very thin; quarter the slices.
  • Tie cinnamon sticks and cloves in cheesecloth bag.
  • Place tomatoes in large kettle, add sugar and salt and stir until dissolved.
  • Add oranges, lemons and spice bag.
  • Boil mixture rapidly, stirring constantly until thick (about 50 minutes).
  • Remove from heat; skim foam.
  • Pour into 1/2 pint jars and seal.
  • Process 5 minutes in boiling water bath.
  • Recipe can be halved.

CITRUS MARMALADE



Citrus Marmalade image

It's decidedly more involved than your average preserves, but homemade marmalade is worth the effort. High amounts of natural pectin, acid and bitterness make citrus fruits (namely oranges, lemons and grapefruits) ideal for preserving. And there are many paths to a satisfying result: Some recipes call for boiling the whole fruit until it's tender, then slicing it before simmering it again in a sugar syrup for a very thick, nearly opaque marmalade. Others use only the peel and juice, discarding the insides for a crystal-clear result. Our recipe takes a third tack, using the whole fruit, separated with some savvy knife skills for a marmalade that lands somewhere between the other two. Perhaps the best part of making your own marmalade is the ability to control the texture of your final product. Do you prefer a thick-cut marmalade? Or one with a more uniform, delicate texture? No matter your answer, be sure to soak the sliced peels for at least eight hours to allow them to fully soften, or else they might become tough - more candied peel than evenly cooked preserves.

Provided by Alison Roman

Categories     breakfast, brunch, jams, jellies and preserves

Time 2h

Yield About 4 cups (4 8-ounce jars)

Number Of Ingredients 4

2 pounds/907 grams oranges, grapefruit or lemons, washed
4 cups/800 grams granulated sugar
1/4 cup/60 milliliters fresh lemon juice (from about 2 lemons)
Add-ins (optional, see note)

Steps:

  • Cut the citrus: Using a sharp knife, slice off the top and bottom of the citrus so it sits sturdily on the cutting board. Slice off the peel and white pith in sections, starting at the top and following the curve of the fruit. (You should have a pile of peels and a few naked fruit.)
  • Thinly slice the peels (with the pith) no thinner than 1/8 inch and no thicker than 1/4 inch, place them in a large bowl and set aside.
  • Halve the fruit and remove any visible seeds. Thinly slice about 1/4-inch thick (white membrane and all), removing any seeds you might have missed. Add the fruit to the peels, and cover with 3 to 5 cups of water, taking note of how much water you used. Let this sit for at least 8 hours and up to 24 hours in the refrigerator. (This will help extract the pectin slowly as well as soften the peels.)
  • Make the marmalade: Place a small plate in the refrigerator to chill. (You'll use this later.)
  • Place the peels, fruit and water in a large pot. Add enough water to bring the total to 6 cups and bring to a strong simmer over medium-high heat.
  • Cook the citrus until the peels have begun to soften and turn translucent, and the liquid has reduced by about three-fourths, 40 to 50 minutes.
  • Add sugar and any add-ins and continue to cook, stirring occasionally at first, then more frequently as the marmalade cooks and the juices thicken. Continue until most of the liquid has evaporated and the peels are totally softened and almost completely translucent, another 40 to 50 minutes.
  • As the marmalade cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate at the bottom of the pot, making the fruit more likely to burn.) It's also the stage at which splattering may occur, so take care in stirring.
  • When the marmalade reaches this point, add lemon juice and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the mixture should look thick and viscous with bits of the peel floating around. The peels will never break into the liquid as with a jam: This is O.K.
  • To test the jam's thickness, spoon a bit onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it for a few more minutes.
  • Remove from heat and discard the vanilla bean, if used. Divide among jars, leaving 1/4 inch of space at the top, and seal immediately. Can the marmalade (our How to Make Jam guide has detailed instruction), or store in the refrigerator.

CITRUS MARMALADE



Citrus marmalade image

Have some citrus fruits threatening to go soft in your fruit bowl? Make a zingy marmalade - as well as spreading it on your toast, it makes a lovely gift

Provided by Liberty Mendez

Categories     Condiment

Time 3h55m

Yield Makes 6 x 455ml jars

Number Of Ingredients 2

1kg unwaxed citrus fruit (we used a mixture of grapefruit, lemons and limes)
2.25kg granulated sugar

Steps:

  • Chill a saucer in the freezer, ready for checking the setting point of your jam later. Wash the citrus fruits and remove the top parts that were attached to the stalks.
  • Put the whole citrus fruits in a large saucepan with 2½ litres of cold water. Bring to the boil, then cover the pan and simmer for 2 hrs 30 mins, or until the skins can be pierced easily with a small knife.
  • Use a slotted spoon to scoop the fruits out of the liquid and set aside to cool for at least 10-15 mins. Measure out 1.5 litres of the liquor and pour it back into the pan. If you don't have enough, top up with water.
  • Halve the citrus fruits, remove the pips and set aside. Cut the peel and flesh into thin 0.2 cm strips (depending on how thick-cut you would like it to be). Tip all of the flesh and skin, along with any juices, back into the pan with the liquid. Put the pips in a small piece of muslin and tie up with string. Add this to the pan as well, which will help the setting process.
  • Tip in the sugar and bring to the boil, stirring frequently. Continue to boil rapidly for 45-50 mins - it should reach 105C. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then push gently with your finger. If it crinkles, it has reached the setting point. If it doesn't, continue to boil and check again after 5-10 mins.
  • Leave the marmalade to cool in the pan for 10-15 mins, then carefully scoop out the muslin bag using a slotted spoon. Gently stir the marmalade in one direction to disperse any air bubbles, then pour into sterilised jars and seal with a lid. Find out how to sterilise jars. Will keep for up to a year.

Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.4 grams fiber

EARLY GIRL TOMATO MARMALADE



Early Girl Tomato Marmalade image

Provided by Rachel Saunders

Categories     Tomato     Orange     Summer     Edible Gift

Yield Approximately: eleven to twelve 8-ounce jars

Number Of Ingredients 7

1 pound seeded lemons, halved crosswise, each half cut lengthwise into quarters and sliced crosswise medium-thin
1 pound navel or seeded Valencia oranges, halved crosswise, each half cut lengthwise into quarters and sliced crosswise medium-thin
3 1/2 pounds Early Girl or other sweet red tomatoes
4 pounds 14 ounces white cane sugar
4 ounces strained freshly squeezed lemon juice
A large pinch of saffron
1 (1 1/2-inch) piece cinnamon stick

Steps:

  • Day 1
  • First, prepare the lemon and orange slices: Place the slices in a wide stainless-steel kettle and cover amply with cold water. Bring to a boil over high heat, boil for 1 minute, and then drain, discarding the liquid. Return the slices to the kettle and cover with 1 inch cold water. Bring to a boil over high heat, then decrease the heat to medium and cook, covered, at a lively simmer for 30 to 40 minutes, or until the fruit is very tender.
  • While the citrus is cooking, prepare the tomatoes: Bring a medium kettle of water to a boil, then carefully drop the tomatoes into the water to loosen their skins. Leave the tomatoes immersed for 1 minute, then drain them in a large colander. When they are cool enough to handle, peel them over a large bowl, discarding the skins. Using your hands, gently tear the tomatoes into medium pieces.
  • When both the citrus slices and tomatoes are ready, put them together into a nonreactive heatproof storage container with the sugar, lemon juice, and saffron, stirring well to combine. Cover tightly and refrigerate overnight.
  • Day 2
  • Place a saucer with five metal teaspoons in a flat place in your freezer for testing the marmalade later.
  • Remove the tomato mixture from the refrigerator and transfer it to an 11- or 12-quart copper preserving pan or a wide nonreactive kettle. Add the cinnamon stick and stir well to incorporate any undissolved sugar.
  • Bring the mixture to a boil over high heat. Cook at a rapid boil until the setting point is reached; this will take a minimum of 30 minutes, but may take longer depending on your individual stove and pan. Initially, the mixture will bubble gently for several minutes; then, as more moisture cooks out of it and its sugar concentration increases, it will begin to foam. Do not stir it at all during the initial bubbling; then, once it starts to foam, stir it gently every few minutes with a heatproof rubber spatula. As it gets close to being done, stir it slowly every minute or two to prevent burning, decreasing the heat a tiny bit if necessary. The marmalade is ready for testing when it turns slightly shiny and its bubbles become very small.
  • To test the marmalade for doneness, remove it from the heat and carefully transfer a small representative half-spoonful to one of your frozen spoons. It should look glossy, with tiny bubbles throughout. Replace the spoon in the freezer for 3 to 4 minutes, then remove and carefully feel the underside of the spoon. It should be neither warm nor cold; if still warm, return it to the freezer for a moment. Tilt the spoon vertically to see whether the marmalade runs; if it does not run, and if its top layer has thickened to a jelly consistency, it is done. If it runs, cook it for another few minutes, stirring, and test again as needed.
  • When the marmalade has finished cooking, turn off the heat but do not stir. Using a stainless-steel spoon, skim off any surface foam and discard. Remove the cinnamon stick. Pour the marmalade into sterilized jars and process according to the following instructions.
  • Sterilization & Storage
  • When making preserves, be sure to sterilize your jars and lids, unless you plan to eat your jam right away. Although jams and marmalades are unlikely to become contaminated with anything toxic, it is important to eliminate even the minutest risk.
  • There are many ways to sterilize jars, including putting them in a canning kettle or a sterilizing dishwasher, but my preferred way is in the oven. This method is easier than the other methods and, if you use an oven thermometer, is virtually foolproof. To sterilize jars and lids in the oven, first be sure they are perfectly clean. Place the clean jars upright with an equal number of clean unused lids on a baking sheet or sheet pan in a preheated 250°F oven. They should remain in the oven for a minimum of 30 minutes to ensure they are heated through. Remove them from the oven right when you need to fill them. After you have filled them, leaving 1/4 inch of room at the top, wipe the rims with a clean, damp cloth. Put the lids on, being careful to screw them on just until they are snug, and replace the jars in the oven for 15 minutes or so to ensure they are completely sterilized. They will seal as they cool.
  • Sometimes the jars can become a little bit too hot when using this method, so before filling them, test their temperature first. Pour a little jam into one, and if it bubbles or boils in the jar, wait a few moments before filling the jars.
  • Upon removing your filled jars from the oven, place them 1 inch apart on a drying rack to set overnight at room temperature. Do not jiggle or disturb them during this time, as this may disrupt their ability to set correctly. As the preserves cool, you may hear a few little pops as the lids seal. Before putting your preserves away, be sure to feel the top of each lid to verify that it has sealed; it should be curving in very slightly in the middle. If any jars have not sealed, put them in the refrigerator for safekeeping.
  • To store sealed preserves, label and date them and keep them in a cool, dark place until you open them. After you open a jar, keep it in the refrigerator. You may also keep higher-sugar preserves at room temperature, assuming you plan to eat them within a few weeks or so. Low-sugar preserves should always be refrigerated once opened, unless you plan to consume them right away.

GREEN TOMATO AND LEMON MARMALADE



Green Tomato and Lemon Marmalade image

Here is a surprising, and quick, way to use up the green tomatoes that you couldn't resist at the farmers' market. Tangier, more complex and looser than most marmalades, this one offers candied slivers of fruit suspended in a thick, honeyed syrup that is just jellied enough to spread, yet runny enough to be dolloped over ice cream, or perhaps some leftover mascarpone.

Provided by Melissa Clark

Categories     condiments

Time 45m

Yield 1 3/4 cups

Number Of Ingredients 5

1 lemon, thinly sliced and seeded
2 1/4 pounds green tomatoes (about 5 large tomatoes), cored and thinly sliced
3 1/4 cups sugar
2 tablespoons fresh lemon juice
Pinch of salt

Steps:

  • Bring lemon slices to a boil in a pot of water. Drain.
  • Combine all ingredients in a saucepan along with 1/4 cup water, and bring to a simmer, stirring, to dissolve sugar. Cook at a bare simmer until tomatoes and lemon slices are translucent and syrup thickens, 20 to 30 minutes. Cool completely; store in refrigerator.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 0 grams, Carbohydrate 86 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 42 milligrams, Sugar 84 grams

LEMON CHICKEN KABOBS WITH TOMATO MARMALADE



Lemon Chicken Kabobs With Tomato Marmalade image

Posting for ZWT3. This is from George Foreman's grilling cookbook. They suggest using the marmalade as an alternative to pizza sauce, or as a dip for vegetables. Serve with rosemary potatoes or rice pilaf.

Provided by dicentra

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

3 pieces boneless skinless chicken breasts
3 pieces boneless skinless chicken thighs
1 lemon, juice and zest of
salt and pepper
6 plum tomatoes, stemmed
3 garlic cloves, minced
1/4 teaspoon red pepper flakes
salt
1/2 teaspoon sugar
1 cup fresh parsley
1 teaspoon tomato paste
1 tablespoon lemon juice
1/2 cup roasted red pepper, drained

Steps:

  • Pull off the long, slender tender that lies along the underside of the breast. Set aside for another use.
  • Flatten out the thickest part of the breast with a mallet. Cut each half into wide lengthwise ribbons for easy threading on skewers.
  • Cut the thighs into large chunks.
  • Marinate the chicken in the lemon zest and juice for 30 minutes; drain and rub lightly with olive oil. Season with salt and pepper.
  • Put the tomatoes, garlic, red pepper flakes, salt and sugar in a microwave-safe dish in one layer. Cook on high for 10 minutes.
  • Turn the tomatoes over, lifting off the skin and removing any visible clumps of seeds or white pulp. If any liquid remains, cook for another 3 minutes on high.
  • Transfer the tomatoes to a food processor and add the rest of the marmalade ingredients, pulse to make a thick, fluid sauce. Taste for seasoning and adjust accordingly.
  • Thread the flat chicken breast strips, ribbon candy fashion, onto water-soaked wooden skewers. Thread the thigh meat securely.
  • Grill until juices run clear, about 5 minutes.
  • Warm the tomato marmalade slightly and place the kabobs over a splash of it on the plate. Serve additional marmalade separately.

Nutrition Facts : Calories 36, Fat 0.4, SaturatedFat 0.1, Sodium 263.8, Carbohydrate 8.2, Fiber 2, Sugar 3.7, Protein 1.7

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